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4
Easy
45 min
Published 2015
For me, this dish reflects the cooking style and flavours of Provence in the south of France. The vegetables are cooked in a white wine and saffron broth until meltingly tender, then served topped with a sprinkling of crisp breadcrumbs and a spoonful of garlicky lemon aioli. Crusty bread to mop up the fragrant sauce is a must.
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